Sunday, February 19, 2012

Smokey Mashed Fauxtatoes

what you need:
  • 1 head of cauliflower
  • extra virgin olive oil
  • 1/2 tablespoon celtic sea salt
  • 10 grinds black peppercorns
  • 1/2 tablespoon crushed garlic
  • 1/4 to 1/2 cup coconut oil
what you do:
Wash the cauliflower, cut into small pieces, and steam until slightly soft (if you don't do this you will have to let them smoke for a veeeeery long time). Let them cool then place them in a plastic bag. Pour in some olive oil and the rest of the spices and garlic. Mix really well - it helps to leave some air in the bag.
 Place the cauliflower pieces in a pot that you can place in your smoker.
Get your smoker going and put the cauliflower in the smoker. Smoke for 6 to 8 hours. Below is the kind of smoker we are using - it's a green egg wannabe. 
Today we are also making Smoked Mushrooms so that's what you see in the bottom of the smoker in the picture below.
After about 4 hours of smoking, melt the coconut oil and add it to the cauliflower in the smoker. Smoke another 2 hours or so. When the cauliflower is nice and soft, remove from smoker and puree in a food processor. Add salt, pepper, and/or other spices if necessary and to taste. Yum!

We ate this with a grilled t-bone, smoked mushrooms, and homemade sauerkraut.
This post was shared on Monday Mania and Fat Tuesday.

1 comment:

Jill@RealFoodForager.com said...

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/fat-tuesday-february-28-2012/